25
May 15

Mattar (pea) chop

Ingredients:

  • Potato: 250gm
  • Corn flour/bread slice: 20gm/1no
  • Salt: 1tea spoon label/as per taste
  • Oil: for deep frying

Ingredients for filling:

  • Peas: half cup
  • Onion: one (small)
  • Green chili: 1no.
  •  Coriander leaves: 1tablespoon (fine chopped)
  • Oil: 1 teaspoon
  • Black Salt: 2pinch black
  • blackPepper powder: half teaspoon

Preparation:

  1. Boil the potato, peel and mash them. Then mix salt and corn flour. Make dough.

For making stuffing:

  1. Heat 1 tablespoon of oil in a fry pan.
  2. Add cumin seed, funnel seed when it turns brown.
  3.  Add onion and green chili. Stir it.
  4.  Fry till color changes, about 2 minutes on medium flame.
  5. Cover it, lower the flame. Stir occasionally.
  6. Fry until it is half done, (About 4 minutes)
  7. Add salt, Fry till peas are done.
  8. Transfer the fillings into the bowl..

Method:

  1.  Divide dough into 8-10 parts, make  lemon size balls.
  2. Stuff with filling, Fold it and seal the edges by pleating.
  3. Fold the edges into the center and joint properly.
  4. Make it round in shape.
  5. Heat oil till smoke is coming.
  6.  Deep fry each ball till it gets golden brown
mutter chop

mutter chop

stuffing

stuffing

stuffed chop

stuffed chop

mutar chop

mutar chop

Tasty  teatime snacks is ready to be serve with any chutney.


24
May 15

Stuff karela (bitter gourd) without onion garlic

Ingredients:

Preparation:

For karela:

  1. Cut the both ends of bitter gourd.
  2. Scrape the rough edge of it or Peel the bitter gourd.
  3. Slit it in the lengthwise, and deseed it.
  4. Apply salt inside and outside with the help of finger.
  5. Cut it into 3 inch pieces. Keep aside for 15 -30 minutes.
  6. Cut its soft seed and scrape into very small pieces.
  7. Also, apply salt in it. Keep aside for 15 -30 minutes.
  8. Note: applying salt reduces the bitter taste.
  9. Wash them with running water, to remove extra salt and bitter taste.
  10. Squeeze them properly by pressing them tightly with hands.

For stuffing:

  1. Take a mixing bowl.
  2. Put squeeze soft seed and scrape along with raw mango, coriander powder, sugar, and half teaspoon salt and turmeric powder.mix properly.
  3. Now stuffing is ready. Keep aside.
  4. Take a bitter gourd and stuff the stuffing in it.
  5. Press tightly with your thumb. Keep aside.

Method:

  1. Take a non stick fry pan.
  2.  Put oil and heat the oil, when it smokes add mustard seed and aniseed seed.
  3. Sputter for few seconds, add asafetida then put stuff karela into it.
  4. Cover and cook on low flame.
  5. Keep turning the sides, so that it can cook from all sides.
  6. Cook properly; it will take about 15-20 minutes.
  7. Now, stuff karela is ready to serve side dish with any meal.
  8. It is great as a travel food.
  9. It will remain fresh for 3-4 days at room temperature.
stuff karela without onion and garlic

stuff karela without onion and garlic

Ingredients

Ingredients

Peel the bitter gourd

Peel the bitter gourd

Peel the bitter gourd

Peel the bitter gourd

Peel the bitter gourd

Peel the bitter gourd

Ingredients

Ingredients

Cut it into 3 inch pieces

Cut it into 3 inch pieces

adding jiggery

adding jiggery

Wash them with running water

Wash them with running water

Squeeze them properly

Squeeze them properly

stuff the stuffing

stuff the stuffing

Put oil

Put oil

add mustard seed and aniseed seed

add mustard seed and aniseed seed

put stuff karela

put stuff karela

Cover and cook on low flame

Cover and cook on low flame

Stuff karela (bitter gourd) without onion garlic

Stuff karela (bitter gourd) without onion garlic


23
May 15

Gajar (carrot) Gobhi (cauliflower) pickle

Ingredients:

Preparation:

  1.  Clean and peel the carrots.
  2. Cut into 3inch( thin) pieces longitudinally
  3. Cut the cauliflower into medium pieces.
  4. Grind onion, ginger and garlic together. Masala is ready. Keep aside.
  5. Soak Jaggery and tamarind into the vinegar for some time.
  6. Mix properly with hand and sieve this.
  7. Now the pulp is ready for use. Keep aside this pulp.
  8. Blanch (put the vegetables into the boiling water for 2 minutes. And immediately put into chilled water and then in running water) the carrot and cauliflower separately.
  9. Then put these vegetables in to the sun for 2-3 hours for drying to get rid of extra water.

Method:

  1. Take a fry pan. Put oil in it, when oil starts smoking, put asafetida and grounded masala in it.
  2. Fry on medium flame till it becomes golden brown and separates from the masala.
  3. Add all dry masala and fry 2 minutes.
  4. Add dry carrot and cauliflower into it.
  5. Stir it and fry for 2-3 minutes.
  6. When it comes on normal temperature, and then add prepared pulp in it.
  7. Carrot and cauliflower pickle is ready.
gajar (carrot) govi(cauliflower) pickle

gajar (carrot) govi(cauliflower) pickle

 

blanching the govi

blanching the govi

blanching the carrot

blanching the carrot

blanched  carrot

blanched carrot

frying the masala

frying the masala

OLYMPUS DIGITAL CAMERA

ready pickle

ready pickle

Store this pickle in a glass container.


22
May 15

Bharwan(Stuff) parwal masala

Ingredients:

For curry:

  • Onion: 1 medium size
  • Tomato: 1no. (Medium size)
  • Ginger: 1teaspoon (paste)
  • Garlic: half teaspoon (paste)
  • Red chili powder: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon.
  • Cumin seed: half teaspoon
  • Bay leaf: 2 no.
  • Cinnamon: 2 inch stick
  • Black cardamom: 1 no.
  • Clove: 3 no.
  • Oil: 3tablespoon

Preparation:

  1.  Wash and Trim the both ends of pointed gourd, and slit it from one side.
  2. Take out all the pulp of Parwal.
  3. Chop onion into very fine pieces.

For gravy:

  1. Chop onion and tomato.
  2. Grind them and make fine paste.

Method:

For making stuffing:

  1. Heat 4 tablespoon of oil in a fry pan.
  2. Add cumin seed, when it turns brown, add chopped onion.
  3. Fry till onion become transparent. (About 5-6 minutes)
  4. Add chili powder, coriander powder, turmeric powder ,salt and ginger paste.
  5. Fry till onion become light brown.
  6. Add Garam masala powder.
  7. Stuffing is ready. Keep aside.
  8. Stuff this filling into parawal with the help of spoon.
  9. Pour 2 tablespoon of oil in the fry pan.
  10. When smoke starts, arrange stuffed Parwal such that you can turn the side of parwal one by one and sauté on low flame.
  11. Cover the lid.
  12. After few minutes change the side of parwal, when both side of parwal starts browning.
  13. It is done. Keep aside.

For making curry:

  1. Take a fry pan. Put 2 spoon of oil in it.
  2. Heat it till smoke comes, add cumin seed, bay leaf, cinnamon, and black cardamom and clove. Fry it for few seconds, take care, it should not burn.
  3. Add onion and tomato (paste). Stir it.
  4. Add ginger, garlic paste in it. Fry this for few minute.
  5. Add salt, turmeric powder, chili powder, and coriander powder, stir it.
  6. Fry till masala become golden brown in color.
  7. Pour 1 cup of water and boil the gravy. Lower the flame and boil it about 2-3 minutes.
  8. Add stuff parwal in it. Boil this gravy for 2 minutes.
  9.  Put Garam masala powder, stir and cover it. Put off the flame.
  10. Stuff parawal curry is ready to serve.
  11. Serve with roti, paratha or as a side dish.
stuff parwal curry

stuff parwal curry

Bharwan(Stuff) parwal masala

Bharwan(Stuff) parwal masala

Ingredients

Ingredients

Ingredients

Ingredients

Add cumin seed

Add cumin seed

add chopped onion

add chopped onion

add chopped onion

add chopped onion

Fry

Fry

Add chilli powder, coriander powder, turmeric powder and salt

Add chilli powder, coriander powder, turmeric powder and salt

Fry till onion become light brown

Fry till onion become light brown

Filling is ready

Filling is ready

change the side of parwal

change the side of parwal

Bharwan (stuff) Parwal

Bharwan (stuff) Parwal

Ingredients

Ingredients

add cumin seed, bay leaf, cinnamon, and black cardamom and clove

add cumin seed, bay leaf, cinnamon, and black cardamom and clove

Add onion and tomato

Add onion and tomato

Stir it

Stir it

Fry till masala become golden brown

Fry till masala become golden brown

Pour 1 cup of water

Pour 1 cup of water

boil the gravy

boil the gravy

Add stuff parwal

Add stuff parwal

Boil this gravy

Boil this gravy

Bharwan(Stuff) parwal masala

Bharwan(Stuff) parwal masala

Add Garam masala powder

Add Garam masala powder

Bharwan(Stuff) parwal masala

Bharwan(Stuff) parwal masala

Bharwan(Stuff) parwal masala

Bharwan(Stuff) parwal masala